1 | Belgian endive (Witloof) | 150 g | |
1 | radicchio (red chicory) | 300 g | |
2 tbsp | olive oil | 30 mL | |
1 tbsp | apple cider vinegar | 15 mL | |
1 pinch | salt [optional] | 0.1 g | |
ground pepper to taste [optional] | |||
100 g | goat cheese, crumbled | ||
2 tbsp | walnuts [optional] | 12 g |
per 1 serving (130 g)
Amount % Daily Value |
Calories 150 |
Fat 12 g 19 % |
Saturated
5.9 g
29 % |
Cholesterol 20 mg |
Sodium 140 mg 6 % |
Carbohydrate 5 g 2 % |
Fibre 1 g 6 % |
Sugars 1 g |
Net Carbs 4 g |
Protein 7 g |
Vitamin A 61 % |
Vitamin C 10 % |
Calcium 8 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 2 ½ |
I only had normal endive, not red, so used all white. This was really good - the bitterness of the endive really complimented the creamy, mild goats cheese I used. I did include the optional walnuts and was glad I did as they added a lovely crunch and texture.